Regardless of where you live, you've most likely come across a version of Swiss Cheese. The 'holey' cheese has become a global phenomenon. However, what you may be familiar with and enjoy is not Swiss cheese, but rather Emmental.

Based on the sheer number of cheese options available to locals, Switzerland is arguably the home of cheese. Including everything from soft and stinky to hard and delicious cheeses. As you can see, Emmental isn't the only cheese available in Switzerland.

Wherever you go in Switzerland, you can pick up some certified local gems like Gruyere (also popular around the world) or alpkäse (alpine farmer's cheese). Swiss cheese isn't a specific type of cheese in this country, but rather a catch-all term for anything cheesy.

The best way to navigate the scene is to visit one of the major supermarket chains and collect a bundle of all the cheeses that interest you. You can now travel the country like a dairy expert now that you know your favorites.

When it comes to traditional Swiss food, cheese takes on a whole new meaning in Switzerland during the cold winter months. Locals use their favorite cheeses to make cheese fondue instead of a popular breakfast item.

The cheese melts in a large, hot fondue pot and is a popular dish for large groups. This delectable treat helps to keep the cold at bay by providing a warm and soothing taste. The melted cheese can be eaten with a fork and a small piece of dipping bread, fruit, or even a hard piece of cheese.

The swirling hot flavors of the cheese as it bubbles away are the perfect antidote after a long day on the slopes or around the Christmas tree as the snow falls outside. However, if you visit Switzerland in the summer, you will not be without. Swiss Cheese Fondue is still a popular menu item, with some restaurants specializing in this popular Swiss dish.

Tête de Moine is a unique Swiss dish that you must try if you visit Switzerland. Monks from the Bellelay Monastery invented this cheese. The cheese translates to "monk's head," and historical texts show that the Bellelay monks had exceptional cheese-making skills as early as the 12th century.

The cylindrical semi-hard cheese is made from cow's milk. Before being consumed, the cheese is aged for over two and a half months in spruce woods. While Gruyere and Raclette are well-known, Tête de Moine is so well-known that it has been used as a form of payment throughout local history.

Rather than being cut, the cheese is shaved with a girolle. The instrument aids in the removal of a thin layer of cheese from the surface, which oxygenates the cheese and releases powerful aromas. Lots of travelers highly recommended this dish as one of the Swiss must-try foods.

Berner Platte is a hearty meal that originated in the nation's capital, and it includes everything from cheese fondue to a rustic Swiss dish. Berner Platte is a traditional dish from Bern that combines a variety of meats and vegetables.

When the Swiss defeated the French army in 1798, there was a victory celebration in which members of the community participated. Because it was late winter, the ingredients of choice were preserved foods and hardy vegetables.

Because of the dish's simplicity, it can be easily replicated at home, with all of the key ingredients readily available at your local supermarket. The dish combines potatoes with various meats, ranging from smoked pork to beef.

Sausages with sauerkraut, green beans, and pickled turnips are added later to round out this hearty meal. While some people prefer to make Burner Platte into a stew, each item is traditionally cooked separately and served on a large plate.

One of the most popular Swiss dishes is Alplermagronen, also known as Alpine Macaroni. Aside from having a memorable name, the mere mention of Mac and Cheese is likely to make many travelers' hearts skip a beat. But simply copying another recipe would not be the Swiss way. No, the Alplermagronen has some interesting differences.

The basic meal has long been a source of nutrition for the country's alpine farmers. Traditional Swiss cuisine combines macaroni paste with local cheese (yes, please!) and small potatoes cooked with onions. Different restaurants and local homes then add their own spins, such as homegrown herbs and spices or bacon.

Warm apple puree is then added to the dish as t he finishing touch, putting a unique exclamation mark on the Swiss version of a common worldwide meal. If you intend to travel to Switzerland, Älpermagronen Macaroni Pasta is one of the must-try dishes.

Saffron Risotto is a traditional Swiss dish from the Italian-speaking region of Switzerland. The risotto was first made in the town of Ticino, on the country's southernmost tip, with saffron from the nearby canton (state/province) of Valais.

Saffron is a beautiful dark red color that is known to be among the best on the planet. This could explain why the hand-picked spice is referred to as'red gold.' Aside from the iconic ingredient, the creamy risotto is made with rice, garlic, onions, and butter, just like at home. Bacon and veal are popular local additions.

Topping it all off, the risotto is seasoned with pepper, salt, and thyme, as well as the distinct aroma of world-famous saffron.

If you plan a trip to Switzerland in the future, try this dish at least once. Your trip will not be complete without trying this dish. Many visitors are surprised by its unique taste and say that they had a good experience with it.

After all of the delectable melted cheese and traditional Swiss fare, the best is saved for last! Swiss chocolate is popular all over the world, with classics like Lindt and Toblerone hailing from the country.

Aside from the well-known delicacies found everywhere, no trip to Switzerland is complete without sampling some local creations. Callier and Frey are two local chocolate brands that are both authentic and delicious.

They are available in supermarkets across the country. But nothing beats wandering city streets in search of unforgettable Sprüngli chocolate chunks to take home with you.

Try this dish at least once if you plan a trip to Syria in the future. Your trip will not be complete unless you try this dish. Many visitors are pleasantly surprised by its distinct flavor and report having a pleasant experience with it.

Bündner Nusstorte is a tart made from shortbread pastry that ranges from popular dinners to one of the most delectable deserts in Swiss cuisine. The pastry, which originated in the Swiss German canton of Graubünden, is filled with caramel and a variety of nuts.

The recipe for the popular Swiss dish dates back to the year 1900. However, it is possible that Bündner Nusstorte did not achieve national prominence until 1934. Fausto Pult, a local baker, brought his creation to the Swiss Sample Fair and wowed the crowd.

Walnuts are the most common nut used to complement the caramel, but other nuts can be used as well. When traveling throughout Switzerland, you can expect to find Bündner Nusstorte by the slice, with hot tea or coffee on the side. Many visitors are pleasantly surprised by its distinct flavor and report having a pleasant experience with it.

The Swiss are obsessed with bread, just like they are with cheese. Wherever you go in the country, you'll find a huge variety of different types, as well as regional specialties. If you're impressed by Switzerland's 475 types of cheese, prepare to pick your jaw up off the ground once more.

Switzerland has 22 speciality breads from different regions. They contribute to the production of over 200 different types of breads across the country. After six months, you could eat a different type every day and still have a new one to try!

Even if you dislike fluffy flour, there is one type of bread that everyone should try while in Switzerland. Zopf bread is a traditional Swiss breakfast item that can be found on most local breakfast tables. The soft, knotted bread is served with jam, nutella, or just butter. You'll want to go to your local bakery every day because it's so simple but so delicious. You can also expect to see Zopf bread on restaurant menus throughout Switzerland.

After you've had your fill of regular local cheese, it's time to try a different kind of cheese fondue. Yes, the Swiss are constantly inventing new ways to enjoy their local delicacies. Instead of a fondue setup, a Raclette machine will be required this time. The metal machine is circular and has room for a tray to be slid in.

But what kind of cheese should you use? You should use Raclette to keep things simple and easy to remember. It's a cheese found in the Wallis region of Raclette. The cheese is widely available throughout Switzerland and is commonly sold in pieces for easy melting.

Pour your melted goodness into a bowl of boiled potatoes after placing the Raclette in your tray and cooking it until the cheese begins to bubble. Then, have fun with your friends and family. Raclette, like cheese fondue, is a popular communal pot during the winter months.